Wash the stamnagathi well and boil lightly in boiling salted water. The sauté over medium-high heat, finely chopped onion and garlic.

Add the stamnagathi and then the grated tomato, letting the liquids evaporate. At the same time, prepare the yogurt sauce, adding to a bowl the yogurt, a little lukewarm water, 1 tbsp of extra virgin olive oil, sumac and salt. Mix the ingredients creating a liquid sauce and set it aside. Meanwhile, salt the mixture of stamnagathi and tomatoes and add freshly ground pepper. Then prepare the water in which you will boil the poached eggs. Let that water come to a boil, lower the heat and stir vigorously creating a vortex in which you add one egg at a time. Count 2.5 ‘and carefully remove it.

Finally, compose the dish by placing the yogurt sauce at the bottom, in between the stamnagathi with a little tomato sauce and on top the poached eggs with a little salt and sumac. Sprinkle with extra virgin olive oil of Amfissis variety